The Fatty Recipe

Try a truly celebrated BBQ recipe great for any meal appetizer, snack, or just because!

You will need:

- 1 lb. of ground sausage. (our favorite is a Jimmy Dean flavor which will compliment the stuffing)
- 1/2 lb thin cut strip bacon
- favorite BBQ rub
- favorite BBQ sauce
- stuffing of your choice (this is where you are encouraged to be creative! We've done everything from a breakfast filled egg fatty or blue berry pancakes stuffed fatty, to a bacon stuffed fatty or rib meat stuffed fatty. It's all up to you and your imagination!)
- 1 - 1 gallon storage bag
- non-stick spray

First, get your pit going at around 250-275 F. If you are doing this on the grill, just start burners or coals opposite where the food will cook.

Next, take the 1 gallon storage bag and spray non-stick spray inside lightly coating the bag and put the 1 lb sausage into it. Then using the bag as a form, roll the sausage out evenly to a thickness of 3/16" - 1/4". You may want it thicker to prevent blow outs but this is the thickness we have the best results.

Now set that aside and prepare the stuffing. For this recipe I am using 1 scrambled egg, 1/4 cup of grated mozzarella cheese, 1 diced roma tomato, and a dusting of garlic salt for flavor. Mix the contents in a bowl.

Now that we have the stuffing ready, take the sausage we rolled out earlier and cut down the sides of the bag to peel back the bag like a book. You should be left with a sausage square approx. 10 1/2" x 6". Your size may differ by the bag manufacture. Pour the stuffing in the lower 1/3 of the sausage keeping it spread evenly and as packed as possible. Be careful not to overfill. Keep the stuffing in at least 1" from the sides and the lower 1/3 edge.

Now imagine this is a large sausage cigar and roll the stuffing and sausage into a roll. This is easiest using the bag to prevent blow outs and making a mess. Pinch the ends and the seam where the sausage meets. I use the bag to temporarily hold the mass together if the sausage won't hold together on it's own.

With the seam up on the sausage stuffed roll, lay 1/2 strips of bacon over the entire "log" which will hold the seam together as the mass cooks. Lightly dust the entire log with your favorite rub and move to the pit for approx 1 - 1.5 hours. You should cook until an internal temp of 165 F.

When the log is finished cooking, remove from the pit and set to rest for 10 minutes. While it is resting, this is when I like to lightly brush with my favorite BBQ sauce.

The recommended serving method for this recipe is to make 1/2" thick slices to serve as is, on a bun as a sandwich, as a topping on a pizza, or whatever else you can imagine!

Try this for your next turn at cooking breakfast and your friends and family will be begging you to make a repeat!